Beans and Grain recipe collection

Broccoli and Bell Pepper Couscous with Scallions recipe

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Hearty red kidney beans and pintos slow-simmered with tomatoes, green chiles, and bell pepper in a thick, savory gravy. A budget-friendly Southern classic spooned over fluffy rice.

Easy ground beef and black bean burritos with tomatoes, green chiles, and chili powder wrapped in warm flour tortillas. A quick, filling weeknight dinner the whole family will love.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.

Bread machine loaf with crushed pineapple, grated carrots, rolled oats, and whole wheat flour. Naturally sweetened with applesauce and brown sugar. Just load and press start.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.

Easy baked beans using canned plus adding significant extra flavor.

Corn tortillas stuffed with sharp cheddar and smothered in a beefy chili bean sauce, then baked until bubbly. These cheesy chili enchiladas bring bold Tex-Mex flavor to your dinner table in under an hour.